If you’re looking for fresh ways to flip salmon, rub it down with dukkah, the fragrant blend of seeds and spices, and spoon a juicy citrus salad right over.
Contains: fish, wheat, sesame.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Pitted Castelvetrano olives
Wild salmon (see note below)
Sesame dukkah (Egyptian spice blend)
What You'll Need
Trim, core, and chop about 1 cup of the fennel bulb, reserving the rest of the bulb for another use. Peel and chop the orange (you should have about 1½ cups). Chop ½ cup olives. Finely chop 1 tablespoon shallot. Pick a handful of parsley, toss the stems, and chop the leaves.
In a bowl, combine the chopped fennel, orange, olives, shallot, and parsley. Drizzle with the juice of ½ lemon and 2 tablespoons olive oil, season with salt, and toss to combine. Cut the remaining lemon into wedges for serving.
Remove the salmon from the packaging, cut it into 3 pieces, and pat dry with paper towels. Season on both sides with salt and coat generously with the dukkah.
In a cast-iron skillet or nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the salmon pieces, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 minutes. Flip and continue cooking until nearly firm or done to your liking, 30 seconds longer for medium-well.
Wipe out the pan, return it to medium heat, and warm 1 tablespoon olive oil. Add the cooked farro and stir to warm through, 3 minutes.
Spoon the farro onto plates, top with the salmon, and pour the citrus-olive salsa over. Serve warm, with the lemon wedges for squeezing.